is the main production method of homemade pancakes, scallion pancakes, pies and other pancakes, warm water and noodle refers to the flour and 40 to 50 degrees of warm water mixed together to make a soft noodle products. Warm water and noodles can make changes in the nature of the noodles, because the starch in the flour, wheat glue protein and 40 to 50 degrees of warm water meet, will make the starch began to paste, so that the gluten in the flour is damaged, weakening the elasticity. So the two proteins become soft and gluten-free with heat, and the pancake is easy to roll and has no elasticity. The mature cake is fragrant and soft, layered, and tender on the outside.

2, boiling water and noodle method

Also known as hot noodles. Hot noodle products are soft, tasty and not sticky. Mainly used in the production of pancakes and ribbons, boiling water and noodles, that is, the flour and boiling water mixed together and stirred, and then add 50 to 100 grams of cold water, kneaded into the hot noodles, is due to the boiling water and the noodles so that the starch in the flour is heated to become a paste, and the proteins are heated to solidify, and to achieve a half-cooked. It can be used to make steamed dumplings, pot stickers, pancakes, cat ears and so on.

3, oil blending method

Suitable for shortcake production, oil blending refers to the use of flour and oil mixed together, through the rubbing into a delicate oil dough. The oil dough is called shortening, it can not be used alone, but used to make "water oil skin". The best shortening surface to make lard boiled fat, choose the boss oil refined fat better, because the board oil viscous larger, oily good, so that the finished product looks beautiful, crisp and distinctive layers.